Chicken and Sausage Gumbo

Chicken And Sausage Gumbo Recipe

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Darla Mays


I learned this recipe from a good friend, but I add a little twist to mine.. She adds shrimp to her at the end of cooking, right at serving.. I like mine without shrimps.

★★★★★ 1 vote
30 Min
1 Hr


1 lb
andouille sausage, cut into 1/4 inch thick slices
chicken breasts, boneless and skinless, cut into bite sizes
vegetable oil
1 medium
onion, chopped
green bell peppers, chopped
celery ribs, sliced
2 qt
hot water
garlic cloves, minced
bay leaves
1 Tbsp
worcestershire sauce
2 tsp
creole seasoning
1/2 tsp
dried thyme
1/2-1 tsp
hot sauce
hot cooked rice, cooked in chicken broth
chopped green onions for garnish
2 Tbsp

How to Make Chicken and Sausage Gumbo


  • 1Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
  • 2Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
  • 3Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
  • 4Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
  • 5Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
  • 6Return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
  • 7Remove gumbo from heat. Serve over hot cooked rice. Garnish, if desired.

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About Chicken and Sausage Gumbo

Course/Dish: Chicken, Pork